Tuesday, May 31, 2011

Fiesta Rice

Fiesta Rice

If there is the tiniest bit of love for rice in your body,

you have to make this recipe!

You can use it as a side or as a dip like me :-)!

I originally found this recipe in a cooking magazine

but was super excited to see it on Gina’s Skinny Taste Blog.

{Printable Link}

You will need:

  • 1 1/2 cups cooked long grain rice
  • 3/4 cup canned black beans, rinsed and heated
  • 3/4 cup cooked mexi-corn, heated
  • 1 large tomato, diced
  • 1 large scallion, diced fine
  • 2-4 tbsp chopped cilantro 
  • 1 tbsp fresh squeezed lime juice
  • salt to taste


    1. Cook your rice according to the package.
    2. Rinse and drain your beans and heat them.
    3. Heat your corn.
    4. Toss all ingredients into a large bowl and give it a good stir, mixing the ingredients well!

    Have a great week!

  • Thursday, May 19, 2011

    Soup day, sick day


    I have tons of photos on my camera that either need to be downloaded or deleted!

    I just have to find the time to do that.

    I do cook most days.

    I don’t like to starve my family. They get grumpy and make hotdogs!

    I also have been fighting off an itchy scratchy throat,

    and my nose is not wanting to back down in the stop-up category.

    So far each day they both subside and I’m okay but the morning time is killer.

    I think I’m in need of some soup~and a blanket~and a good movie.

    If you are struggling to stay healthy this week try one of these three recipes to warm the body and soul!

    Chicken Noodle Soup (this is not my photo unfortunately and I can’t remember where I found it, but it is perfect!)

    {Printable link}


    Hot Tortilla Soup (this is my picture unfortunately and I wish it did it better justice! Oh how I love this soup!)

    {Printable link}

    hot tortilla soup 2

    Vegetable beef soup or you can leave out the beef and just have vegetable soup :) or in my case a lot of noodle soup!

    {Printable link}

    I can’t help it, I’m a pasta kinda girl!

    Veggie beef soup

    Thank you for being fellow readers and followers and I hope one of these soups hits the spot for you!

    Have an awesome day!

    Monday, May 16, 2011

    Bruschetta Fresca


    Anytime I make an Italian meal I feel inclined to add Brushetta Fresca to it.

    I don’t know why. It just happens.

    Maybe it is because I love cheese and tomatoes, not always together but I do love them!

    It is really easy to make and if you use part skim milk mozzarella it’s even healthy too!

    You will need:

    {Printable link}

    • 1 Bakery baguette
    • 8 oz Part skim milk mozzarella cheese
    • 4–6 fresh basil leaves ( I’ve also use dried basil)
    • 2 teaspoons minced garlic
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons extra-virgin olive oil
    • 1 1/2 cups fresh diced tomatoes
    • 1 teaspoon seasoned salt
    • 1/4 teaspoon pepper


    1. Place oven rack 6 inches from heat source; then preheat on broil.
    2. Slice bread into 1/2-inch-thick slices; place on baking sheet.
    3. Cut cheese into small, bite-size pieces.
    4. Dice your tomato
    5. Slice basil into thin strips.
    6. Combine in medium bowl, garlic, vinegar, and olive oil. Stir in cheese, tomatoes, seasoned salt, and pepper.
    7. Broil bread 1 minute on each side until lightly toasted. (Watch closely to prevent over-browning.) Top with tomato mixture; sprinkle with basil and serve.

    bruchetta asparagus lasanga

    Serve with your next Italian meal or just because you love cheese and tomatoes!

    Greek Style pork chops

    grilled porkchops

    I made this over the weekend and wanted to share with you all!

    My husband says best meal in a while!

    I highly doubt that because I’m a little bias on my cooking abilities but at least he was being nice right!?!

    If it’s nice outside where you live tonight, take out some pork chops, marinate them in this recipe, fire up the grill and prepare to have a great Greek style dinner!

    I found this recipe in a magazine and for the life of me, I can’t remember which one it was but it’s so good.

    You will need:

    {Printable link}

    • 2 tbsp red wine vinegar
    • 1 tsp dried oregano
    • 2 tsp olive oil
    • 2 cloves of garlic, minced
    • salt and pepper, to taste
    • 3 boneless pork chops
    • Cooking spray


    1. Combine the vinegar, oregano, olive oil, and garlic in a zip lock bag. Add the pork to the bag and seal. Marinate the meat for 20 minutes at room temperature, turning after 10 minutes.
    2. After your grill is ready, cook them on the grill until done. I’m sure you could cook this in a skillet on the stove but the grill gives it so much more flavor or you could even use an indoor grill it that is your thing too.

    I also have tzaziki sauce that I am going to use as a dipping sauce.

    I also plan on serving it with my favorite tomato cucumber salad! YUM

    Have a great week!

    Wednesday, May 11, 2011

    Eat your green vegetables

    asparagus tips

    I don’t know about you guys but my taste buds have been evolving over a number of years. Things that I wouldn’t even look at as a kid are now so wonderful to me. It makes me think back to the days when my parents used to say “Girl, you don’t know what your missing!” and now I get it.

    Right now of course my favorite green vegetable is asparagus, although I did overhear someone talking about white asparagus?? so I will have to try some of this “white” asparagus. I am always cooking my asparagus with balsamic butter sauce recipe and I love green cabbage for any occasion but I also made a great broccoli recipe that some of you might enjoy.

    Roasted Broccoli with smashed garlic ( from Skinny Taste)

    {print here}

    roasted brocoli 2

    You will need:

    • 1 1/2 lbs of broccoli (frozen or fresh) cut into cutlets
    • 5-6 cloves of garlic, smashed
    • 2 TBS of Olive oil
    • Salt and pepper to taste


    1. Preheat oven to 450.
    2. Combine broccoli, smashed garlic, olive oil, salt and pepper in a roasting pan and cook for about 20 minutes. The broccoli should be a little brown and tender.

    That is it! Serve with your favorite meal!

    Tuesday, May 10, 2011

    Guiltless ~ Gutless Potato Salad

    potato salad

    One of my favorite things to do in the spring and summer is grill outside.

    Well I really love to do it all year round but just not as much in the winter!

    I was searching for a healthy version of potato salad that wouldn’t leave

    lumps on my legs when I came across one from www.skinnytaste.com.

    Let me just say that it was gone before the ribs were done!

    You will need:

    (Printable recipe link here)

    • 4 cups red potatoes, cut in small pieces
    • 1/2 cup green bell pepper, finely diced
    • 1/4 cup red onion, finely diced
    • 3 scallions, diced
    • 1 tsp dijon mustard
    • 1 tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • 1 tbsp fat free mayonnaise
    • salt and pepper


    1. Cut your potatoes into small pieces and put them in a pot to boil. You will want to have enough water that just covers the top of the potatoes. Cook for about 10 minutes or until your desired tenderness.
    2. Dice up your bell pepper and red onions. Add the remaining ingredients to the bowl and season with salt and pepper and mix well. Allow the ingredients to marinate together.
    3. Drain the potatoes and let them cool. Once cool, add them to the bowl of ingredients and give it a good stir. Top with green onions and more salt and pepper if needed.
    4. Serve them at room temperature or put in the refrigerator to chill and serve cold.

    Enjoy this for your next BBQ adventure!

    Monday, May 9, 2011

    Meal plan Monday


    I had a week of easy now I’ve got a week of crazy! I’ve picked favorites for this week and nothing too rough or tough in the kitchen. If you want more choices you can always click on the favorite recipes at the top, there are plenty there to choose from.

    Sunday – Mothers day – no cooking in the kitchen :) Happy belated mother’s day to all the great mothers out there!

    Monday – Pizza Night – 4pts for 1 thin slice of cheese

    Tuesday - Lemon herb zucchini pasta - 5pts

    Wednesday – Leftovers - 5pts

    Thursday – Taco Night - 2pts

    Friday – Grilled pork chops and my favorite asparagus - 0pts

    Saturday – Stuffed Shells – ?? points (use fat free or low fat conversions to make this meal lean and healthier)

    Have a great week everyone!

    Friday, May 6, 2011

    Gyro (Yee-Roh) and Tzatziki sauce

    Chicken gyro

    I might have needed a dictionary to pronounce my dinner

    but I didn’t need any assistance eating it!

    It all started with my supervisor bringing in Tzatziki in one day

    as a dip for a snack and I was hooked, line and sinker.

    We ate it with pita chips and scrapped the bowl clean.

    First I will give you the easiest recipe in the world for the Tzatziki sauce, second I will share with you the gyro recipe.

    Tzatziki sauce

    (Printable Link here)

    Taziki finished

    You will need:

    • 16 oz Greek Yogurt
    • 2 teaspoons garlic powder
    • 1/2 cucumber peeled pureed
    • 1 Tbs of Olive Oil
    • 1/2 Tbs Lemon Juice


    Mix together – let sit in fridge over night to rethicken

    See I told you that was easy. The hardest part is peeling the cucumber!

    Now for the Chicken Gyros

    (Printable Link here)

    You will need:

    • 2 teaspoons minced garlic
    • juice of one lemon (2-3 Tablespoons)
    • 2 teaspoons red wine vinegar
    • 2 Tablespoons extra virgin olive oil
    • 2 heaping Tablespoons Yoplait® Greek yogurt
    • 1 Tbs Greek seasoning
    • 1 Tbs dried oregano
    • salt and pepper
    • 1 1/4 pounds skinless, chicken breasts
    • 2 tomatoes, seeded and diced
    • 1/2 cup red onion, diced
    • 6 pitas or flatbread of your choice


    1. Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, Greek seasoning and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat.
    2. Cover and refrigerate for at least 30 minutes. Discard marinade after use.
    3. Cook chicken in a skillet on medium heat for 5-7 minutes or until done.

    cooking pita chicken

    4.  Once the chicken is cooked, transfer to a plate and let rest for 5 minutes. Cut into small strips.

    Chopped pita chicken

    5.  Warm pitas in the microwave. Top with chicken, tzatziki sauce, diced tomatoes and onions.

    Chicken gyro

    Serve immediately. Have some tzatziki and pita chips on the side and enjoy!

    I originally found this recipe for the gyros on www.tablespoon.com.

    Monday, May 2, 2011

    Menu Plan Monday


    I’ve planned so many new recipes this week, its a little scary! This time of year is perfect in the evening in Florida so we are cleaning off the grill and enjoying the patio. I hope you find some of these recipes yummy.

    Sunday – Grilled chicken marinated in Lawry's Caribbean Jerk marinade, Potato salad

    Monday – Greek style grilled pork chops with tomato cucumber salad

    Tuesday – Fajita Pitas with Fiesta rice

    Wednesday – Dijon chicken legs with some type of veggie

    Thursday – Asian grilled chicken served with rice

    Friday – Pizza night

    Saturday – Orange chicken served with rice

    Happy week everyone!